Slow Summer Weekend

Its Friday and time for me to start cooking. My first stop is the guest list. We will have 13-15 people for dinner and 8 or 9 for lunch. One or more of my children's friends are usually last minute drop-ins so we prepare in advance and set them a place at the table.

Next step is the fridge and freezer. I have 2 quarts of chicken stock that I made last week and about a quart of oriental beef stock (its got sesame oil in it). I have two chickens cut up in eights (chickenx8) without the skin and a package of pargiot. Pargiot are de-boned chicken thighs. They look like a small rolled chicken and come in packages of 8-12. We also have some cooked seasoned chicken pieces from the super-market (my wife bought them). Lots of raw veggies.

I always make two menus and sometimes three. One for dinner tonight, one for lunch and sometimes one for dinner Saturday night. Here goes.

Shabbat Eikev

French Onion Soup
Coq au Vin - Chicken in Red wine (16 pieces)
Pepper Cabbage
Carrot and jalapeño Salad

Lunch (we have no company, so its just the eight of us. )
Chicken salad
Madras Curry Pargiot - dry rub
Pepper Cabbage (from last night)
Carrot and jalapeño Salad (from last night)
Cucumber Salad - vinegar and salt

The Carrot and Jalapeno salad is my own invention for today.

Grate six carrots
Add 2 Tbls lime juice
Add 2 Tbls diced jalapeno peppers from a jar
Add 1/2 tsp salt

Mix and let sit. Its on the hot side, but interesting. I'm not sure I would make it again since my dinners tend to avoid citrus and pepper dishes. We'll see how well it goes over.


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